Lenox Salad Set Contest: And the Winner Is....

by jbfauthor on July 18, 2011

We're happy to announce that N. Reinheimer of Raleigh, North Carolina, is the lucky winner of the Lenox salad set! Thanks to everyone who played. You can see all of our readers' ideas for summer salads here.

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Readers’ Summer Salad Ideas

by jbfauthor on July 15, 2011

The markets are bursting with bright, beautiful salad ingredients—and after going through the responses from this week’s salad contest, we’re feeling more inspired than ever. Check out our commenters’ favorite summer salads for some great tips on how to create your own. From effortless versions plucked straight from the garden to elaborate creations that make use of the grill, you’ll find ideas for every palate. Hearty Salads: Baby spinach with seared sirloin steak, and crumbled Gorgonzola, tossed with balsamic vinaigrette. Shaved fennel with crispy prosciutto, raspberries, Greek extra-virgin olive oil, sherry vinegar, and fresh mint. Octopus, shrimp, squid, and smoked salmon with avocado, fennel fronds, white wine, olive oil, crème fraîche, and

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JBF News: NYC Public Schools Recipe Contest Semifinals

by jbfauthor on January 27, 2010

Now that the deadline for our healthy school lunch recipe contest has come and gone, it's time for the fun to begin: the judging! On Monday night at the New York City Food and Finance High School, over 25 plant-based recipes were prepared and served to a panel of judges that included pastry chef François Payard, NYC public schools executive chef Jorge Collazo, and elementary and high school students. The judges whittled down the entries to ten finalists, which will be cooked and sampled at the Beard House tomorrow evening. Stay tuned for the the results and photos! Special thanks to our partners, New York Coalition for Healthy School Food, the NYC Office of SchoolFood, Candle Café/79, and the New York City Food and Finance High School, for helping our kids eat well.

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Recipe Contest for NYC Public Schools

by jbfauthor on November 02, 2009

Anyone who has a little eater in their life knows it’s challenging to instill them with an appreciation for a healthy meal. It takes a bit of talent and ingenuity to make some green beans appear more finger-licking-good than a carton of french fries. Think you’re up to the task? We're teaming up with the New York Coalition for Healthy School Food, the NYC Office of SchoolFood, and Candle Café/79 to develop healthy, plant-based, and meatless entrées to be served at NYC public school lunches. If you're a restaurant chef and would like to participate, send a recipe to info@healthyschoolfood.org by November 30. All qualifying entries will be judged by a panel of food experts and discriminating students at the James Beard House, and the winning recipes will be made available to all New York City public schools early next year. Our ultimate goal is to see system-wide inclusion of plant-based

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